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Steve K from Chicago, Kielbasa capital of the United States

post #1 of 7
Thread Starter 

I've been posting a while, and figured I'd better follow protocol, lest I be banned from my favorite web site.  I'm a pretty experienced sausage maker, but, until I came to this site, I didn't realize how much I didn't know.  I love you guys, man!  My family loves the fact that I've taken to smoking pork buts and brisket.  Keep the blue smoke rising!

post #2 of 7

Until you post the Qview I guess we'll just have to take your word for it!

 

Bring it on, lets see some fresh smoked sausage!!

post #3 of 7
Quote:
Originally Posted by Steve K View Post

I've been posting a while, and figured I'd better follow protocol, lest I be banned from my favorite web site.  I'm a pretty experienced sausage maker, but, until I came to this site, I didn't realize how much I didn't know.  I love you guys, man!  My family loves the fact that I've taken to smoking pork buts and brisket.  Keep the blue smoke rising!



I have your back, don't worry! I'm a friend not a foe. icon14.gif

post #4 of 7

welcome1.gif    Glad to have you with us!

post #5 of 7

welcome-smiley.gif 

post #6 of 7

Welcome!

post #7 of 7

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the

WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig

   

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-

bacon-with-q-view#post_666451


 

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